Shortcut Swiss Steak
Prep: 15 min - Cook: 25 min
1 pound boneless beef top round steak, 3/4 inch thick
3 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Beef Broth
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups hot cooked medium egg noodles (about 4 cups dry), cooked without salt
Slice beef into very thin strips. In bowl mix cornstarch and 1 cup
broth until smooth. Set aside.
In medium nonstick skillet over medium-high heat, cook beef in 2 batches
until browned, stirring often. Set beef aside.
Add remaining broth, sugar, garlic powder, tomatoes, onion and celery.
Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until
vegetables are tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return beef to pan and heat through.
Serve over noodles.
Makes 4 servings
TIP: To make slicing easier, freeze beef 1 hour.
Nutritional Values Per Serving:
Calories 441, Total Fat 8g, Saturated Fat 3g, Cholesterol 125mg, Sodium 550mg,
Total Carbohydrate 51g, Dietary Fiber 3g, Protein 38g, Vitamin A 8%DV,
Vitamin C 18%DV, Calcium 5%DV, Iron 34%DV
This recipe created by Swanson.